NEW PROPOSED UNDER GRADUATE PROGRAM (B.Sc.)
Curriculum for Food Science and Human Nutrition Program
Courses List
First:
1- Preparatory Year Courses (31hrs)
Code No. |
Course Name |
Credit hrs. |
ENGL 140 |
English Language 1 |
8 |
MATH 140 |
Mathematics 1 |
2 |
CSK 140 |
Communication Skills |
2 |
TEC 140 |
Computer Skills & Information Tech. |
3 |
ENGL 150 |
English Language 2 |
8 |
MATH 150 |
Mathematics 2 (calculus) |
3 |
LTS 140 |
Learning, Thinking and Research Skills |
3 |
CHS 140 |
Health and Fitness |
2 |
|
Total |
31 |
Second :
2- University Requirements :
Code No. |
Course Name |
Credit hrs |
IC 101 |
Introductory Islamic Culture |
2 |
IC 102 |
Islam and Community Structure |
2 |
IC 103 |
Economic System of Islam |
2 |
IC 104 |
Principles of Political System in Islam |
2 |
|
Total |
8 |
Third: College Requirements:
Basic science Courses (16 hrs)
Code No. |
Course Name |
Credit hrs. |
prerequisite |
BOT 102 |
General Botany |
3(2+1) |
none |
ZOO 103 |
Principles of Zoology |
3(2+1) |
none |
CHEM 103 |
General Chemistry (1) |
3(3+0) |
none |
CHEM 104 |
General Chemistry Lab. |
1(0+1) |
none |
PHYS 101 |
General Physics - 1 |
4(3+1) |
none |
STAT 106 |
Bio Statistics |
2(1+1) |
none |
|
Total |
16 |
|
Fourth: Obligatory Requirement for Specialization
1- Basic Obligatory science Courses (10 hrs)
Code No. |
Course Name |
Credit hrs. |
prerequisite |
CHEM 108-1 |
Introductory Organic Chemistry |
4(3+1) |
none |
BCH 101 |
General Biochemistry |
4(3+1) |
none |
331 ZOO |
Physiology -1- |
2(1+1) |
103 ZOO |
|
Total |
10 |
|
2- Courses from College Departments and University: (12 hrs)
Code No. |
Course Name |
Credit hrs. |
prerequisite |
PPS 105 |
Plant Production Systems |
2(2+0) |
none |
ANPR 105 |
Animal Production Systems |
2(2+0) |
none |
AGEC 201 |
Principles of Agricultural Economics |
2(2+0) |
none |
PLPT 211 |
Agricultural Microbiology |
3(2+1) |
none |
CHS 470 |
Nutrition and Disease |
3(3+0) |
FSN 206 |
|
Total |
12 |
|
- Department Obligatory Courses (29 hrs):
Code No. |
Course Name |
Credit hrs. |
prerequisite |
FSN 202 |
Principles of Food Science |
2(2+0) |
none |
FSN 206 |
Principles of Human Nutrition |
2(2+0) |
BOC 101 |
FSN 315 |
Nutritional Biochemistry |
3(3+0) |
FSN 206 |
FSN 316 |
Food Chemistry |
3(3+0) |
BOC101 |
FSN 317 |
Food Analysis |
3(1+2) |
FSN 316 |
FSN 322 |
Food Microbiology |
3(2+1) |
PLPT 211 |
FSN 325 |
Sanitation and Food Safety |
2(2+0) |
FSN 322 |
FSN 352 |
Food Processing and Preservation |
3(2+1) |
FSN 322 |
FSN 361 |
Nutrition during the Life Cycle |
2(2+0) |
FSN 206 |
FSN 372 |
Assessment of Nutritional Status |
2(1+1) |
FSN 206 |
FSN 375 |
Diets Planning |
3(3+0) |
FSN 206 |
FSN 381 |
Nutritional Consultations |
1(1+0) |
FSN 206 |
|
Total |
29 |
|
Fifth –Obligatory Courses from the dept. and other Departments
A-Supporting Courses for Cooperative Learning in Food Science Fields (17Hrs)
Code No. |
Course Name |
Credit hrs. |
prerequisite |
FSN 433 |
Dairy Science and Technology |
4(2+2) |
FSN 202 |
FSN 435 |
Dates Science and Technology |
2(2+0) |
FSN 202 |
FSN 437 |
Cereal Science and Technology |
4(2+2) |
FSN 202 |
FSN 439 |
Meat Science and Technology |
4(2+2) |
FSN 202 |
AGEN320 |
Food Process Engineering Principles |
3(2+1) |
PHYS 101 |
|
Total |
17 |
|
B- Supporting Courses for Cooperative Learning in Human Nutrition Fields (17Hrs)
Code No. |
Course Name |
Credit hrs. |
prerequisite |
FSN 472 |
Nutrition in Developing Countries |
2(2+0) |
FSN 206 |
FSN 477 |
Micronutrients |
2(2+0) |
FSN 315 |
FSN 465 |
Applied Nutrition |
3(3+0) |
FSN 206 |
FSN 481 |
Selected Topics in Food and Nutrition |
2(2+0) |
FSN 202 + FSN 206 |
BCH 376 |
Analysis of Biological Fluids |
3(2+1) |
101 BCH |
SOC 463 |
Medical Social Work |
2(2+0) |
none |
ADM 101 |
Principles of public Management |
3(3+0) |
none |
|
Total |
17 |
|
A- Cooperative Learning
FSN 400 (Cooperative Learning 12Hrs)
Code No. |
Course Name |
Credit hrs. |
prerequisite |
FSN 410 |
Computer Applications in Nutrition |
1(0+1) |
FSN 206 |
FSN 420 |
Food Biotechnology |
2(2+0) |
FSN 202 + FSN 322 |
FSN 422 |
Food Service |
2(2+0) |
FSN 325 |
FSN 456 |
Quality Control and sensory Evaluation of Foods |
2(1+1) |
FSN 106 + FSN 202 |
FSN 464 |
Community Nutrition |
3(2+1) |
FSN 206 |
FSN 495 |
Special Studies |
2(0+2) |
none |
ZOO 333 |
Physiology-2- |
3(2+1) |
ZOO 331 |
Courses Plan
Level 3 Level 4
Credit hrs |
Course Name |
Code No |
|
Credit hrs |
Course Name |
Code No |
2 (2+0)
3 (3+0) 3 (2+1) 3 (2+1) 3 (3+0) 1 (0+1) 2(2+0) |
Islam and Community Structure Food Chemistry Principles of Zoology Agricultural Microbiology General Chemistry (1) General Chemistry Lab Principles of Human Nutrition
|
102 IC
316 FSN 103 ZOO 211 PLPT 103 CHEM 104 CHEM 206 FSN |
|
2 (2+0)
4 (3+1) 3 (2+1) 2 (2+0)
4 (3+1) 2 (2+0)
2 (2+0) |
Introductory Islamic Culture General Physics (1) General Botany Principles of Agricultural Economics General Biochemistry Principles of Food Science Bio Statistics |
101 IC
101 PHYS 102 BOT 201 AGEC
101 BCH 202 FSN
106 STAT |
|
||||||
|
||||||
|
||||||
|
||||||
17 |
Total |
|
19 |
Total |
Level 5 Level 6
Credit hrs |
Course Name |
Code No |
|
Credit hrs |
Course Name |
Code No |
2(2+0) 3(2+1)
2(2+0) 2(1+1) 1(1+0) 3(3+0) 3(3+0) 2(2+0) |
Sanitation and Food Safety Food Processing and Preservation Nutrition during the Life Cycle Assessment of Nutritional Status Nutritional Consultations Diets Planning Nutrition and Disease Plant Production Systems |
325 FSN 352 FSN
361 FSN 372 FSN 381 FSN 375 FSN 470 CHS 105 PPS |
|
2 (2+0)
4 (3+1)
2(1+1) 3(3+0) 3 (1+2) 3 (2+1) 2(2+0) |
Economic System of Islam Introductory Organic Chemistry Physiology-1- Nutritional Biochemistry Food Analysis Food Microbiology Introduction to Animal Production Systems |
103 IC
108-1 BOC
331 ZOO 315 FSN 317 FSN 322 FSN 105 ANPR |
|
||||||
|
||||||
|
||||||
|
||||||
18 |
Total |
|
19 |
Total |
Supporting Courses for Cooperative Learning in Food Science Fields
Level 7 Level 8
Credit hrs |
Course Name |
Code No |
|
Credit hrs |
Course Name |
Code No |
4(2+2) 2(2+0) 4(2+2) 4(2+2) 2(2+0)
3(2+1) |
Dairy Science and Technology Dates Science and Technology Cereal Science and Technology Meat Science and Technology Principles of Political System in Islam Food Process Engineering Principles |
433 FSN 435 FSN 437 FSN 439 FSN 104 IC
320 AGEN
|
|
12
3(2+1) 1(0+1) 2(2+0) 2(2+0) 2(1+1)
2(0+2) 3(2+1) |
Cooperative Learning OR Cooperative Learning alternative 12 hrs from: Community Nutrition Computer Applications in Nutrition Food Biotechnology Food Service Quality Control and sensory Evaluation of Foods Special Studies Physiology-2 |
400 FSN
464 FSN 410 FSN 420 FSN 422 FSN 456 FSN
495 FSN 333 ZOO |
|
||||||
|
||||||
|
||||||
|
||||||
17 |
Total |
|
12 |
Total |
Supporting Courses for Cooperative Learning in Human Nutrition Fields
Level 8
Credit hrs |
Course Name |
Code No |
|
3(3+0) 2(2+0)
2(2+0) 2(2+0)
2(2+0)
3(2+1) 2(2+0) 3(3+0) |
Applied Nutrition Nutrition in Developing Countries Micronutrients Selected Topics in Food and Nutrition Principles of Political System in Islam Analysis of Biological Fluids Medical Social Work Principles of public Management |
465 FSN 472 FSN
477 FSN 481 FSN
104 IC
376 BCH 463 SOC 101 ADM |
|
17 |
Total |
Curriculum for Food Science and Human Nutrition Program
FSN 202 : Principles of Food Sciences 2(2+0)
Overview of food –Nutritional status in the Kingdom and worldwide – Food Groups ( milk- meat, legumes and eggs – vegetables – fruits – cereals and bread products ) – Physical, chemical and microbial spoilage of foods – introduction to food preservation – Food commodities ( milk and dairy products, vegetables and fruits, cereals, meats, lipids and sugars).
Prerequisite: None
FSN 206: Principles of Human Nutrition 2(2+0)
Introduction to the science of nutrition – Nutrients ( carbohydrate, proteins, lipids, vitamins, minerals and water) – Functions, sources and body needs of nutrients – balanced diet – Digestion, absorption and metabolism of macronutrients – food energy and its determination and estimation of body energy needs – Malnutrition diseases.
Prerequisite: BCH 101
FSN 315: Nutritional Biochemistry 3 (3+0)
Metabolisms of carbohydrates, lipids and protein – Integration and regulation of metabolism – Roles of vitamins in metabolism ( B1, B2, niacin,B6 and pantothenic acid ) – Metabolism of vitamins and minerals..
Prerequisite: FSN 206
FSN 316: Food Chemistry 3 (3+0)
Physical, chemical and functional properties of water, carbohydrates, proteins and lipids in foods – The roles of enzymes and food additives in foods – chemical changes and integrations among principle components of foods during handling and production processes – Physical, chemical and stability of vitamins and pigments – Chemical reactions in food such as browning reactions and lipid oxidation..
Prerequisite: BCH 101
FSN 317: Food Analysis 3 (1+2)
Methods of sampling and handling of samples for analysis – preparation of standard solutions – Preparation of buffer solutions – Method of titration - Determination of moisture, ash, fat, fibers, protein and sugars – Spectrophotometry and chromatography and their applications in foods analysis.
Prerequisite: FSN 316
FSN 322: Food Microbiology 3(2+1)
Important microbial groups (bacteria, molds and yeasts) in food – Factors affecting the microbial activities in food – Microbial spoilage of food and its indicators –Controlling microorganisms in food – Microbiology of different food products _ Pathogens and food borne diseases.
Prerequisite: PLPT 211
FSN 325: Sanitation and Food Safety 2(2+0)
Health hazards ( biological, chemical , physical) associated with foods – Food premises sanitation – Cleaning and sanitation of food premises – water in food premises – Liquid and solid wastes management and treatment in food premises – Insects and rodents management at the food establishments – Food inspection systems ( role of inspection in food quality and safety, food inspection planning, good manufacturing practicing and good hygienic practicing , hazards analysis and critical control points) – Introductory food borne diseases epidemiology..
Prerequisite: FSN 322
FSN 352: Food Preservation and Processing 3(2+1)
Technologies of preservation and processing and the relationship between them – Preparation of animal and plant raw materials for the methods of preservations ( refrigeration, freezing , thermal processing) and processing preservation ( canning, pickling, salting, smoking, concentration ) and methods of processing ( modified processing, extraction, drying ) and nontraditional methods of processing ( food irradiation) – Development of new products – traditional and innovative packaging systems ( smart packaging).
Prerequisite: FSN 322
FSN 361: Nutrition During Life Cycle 2(2+0)
Nutrition during pregnancy – Nutrition during lactation – Nutrition of infants – Nutrition of preschool children – Nutrition of school children – Nutrition of adolescents – Nutrition of adults – Nutrition of the elderly.
Prerequisite: FSN 206
FSN 372: Assessment of Nutritional Status 2(1+1)
Introduction to nutritional assessment – Anthropometric methods – Biochemical methods – Clinical methods - dietary intake methods –assessment of body composition – assessment of vitamins status – assessment of minerals status – assessment of macronutrients status.
Prerequisite: FSN 206
FSN 375: Diets Planning 3(3+0)
Dietary standards –Food composition tables and their use –Adequate diet – Use of food exchange system and food groups for planning adequate diet – Estimation of human energy requirements – methods of evaluating diet and nutritional status – Diet planning applications.
Prerequisite: FSN 206
FSN 381: Nutritional Consultations 1(1+0)
The course introduces applied components of nutrition counseling practice and related counseling theories. Basic communication skills development.
Prerequisite: FSN 206
FSN 400: Cooperative Learning 12(0+12)
The student shall work continually for 27 weeks at a food establishment which he selected with the approval of the department. The student will be evaluated by the training supervisor and the academic advisor on the bases of his abidance to the training program and schedule and the reports he submit during training and on the final training report presentation and discussion.
Prerequisite: To finish 102 Credit hrs.
FSN 410: Computer Applications in Nutrition 1(0+1)
Applications of computer programs on human nutrition – Use of nutritional programs on diet planning , nutritional calculations and food tables – Applications of computer on nutrition researches.
Prerequisite: FSN 206
FSN 420: Food Biotechnology 2(2+0)
Overview of biotechnology and its historical development – Principles and procedures of biotechnology and its applications in food processing – Industrial fermentations – Types of bioreactor – Use food processing wastes in production of materials of economic value – Enzymes and food processing – New topics in foods biotechnology..
Prerequisite: FSC 202 + 322 FSN
FSN 422: Food Service 2(2+0)
Types and management of food service systems – Designing the food service systems and preparation of food menus and the factors affecting that – Economical and nutritional basis of food selection –Scientific and technical considerations of meal preparation and serving.
Prerequisite: FSN 325
FSN 433: Dairy Science and Technology 4(2+2)
Composition and properties of milk - Factors influencing the composition of milk -Sanitary practices in milk production - Changes in milk during storage and processing - Processing of pasteurized and long life milk - Cultures and their preparation -Processing of fermented dairy products - Processing of recombined dairy products -Processing of milk fat products, concentrated and dry milk products - Processing frozen desserts.
Prerequisite: FSN 202
FSN 435: Dates Science and Technology 2(2+0)
Kingdom production of dates – Stages of dates ripening – Nutritional components of dates – Physical and chemical properties of dates – Processing of dates – date products – date in other food products – dates by products.
Prerequisite: FSN 202
FSN 437: Cereal Science and Technology 4(2+2)
Cereal classification according to type and use – Grain storage and pre-processing- Grain dry milling – Rice and rice processing – Pasta : wheat durum products like Macaroni and spaghetti – Grain wet milling : starch , gluten and syrup – Grain flour and flour processing - Biscuit and cake production – Breakfast cereals production.
Prerequisite: FSN 202
FSN 439: Meat Science and Technology 4 (2+2)
The economic and nutritional values of meat and meat products – Slaughterhouse and its importance – Meat carcasses(major cuts and chemical composition)- Structure and functions of meat muscle- postmortem changes in meat muscles- Factors affecting meat palatability- meat type identification- poultry slaughter and processing- Chemical and physical characteristics of fish – meat, poultry and fish preservation and storage- meat and fish processed products (cured meat products, sausages, smoked meat, dried meat, canned meat, canned fish, smoked fish and dried fish products)- Meat, poultry and fish by-products.
Prerequisite: FSN 202
FSN 456: Quality Control and sensory Evaluation of Foods 2(1+1)
Introduction to quality control - Quality aspects and their measurement - Food regulation in the Kingdom - Quality management systems - ISO 9000 standards - Statistical quality control methods - Sensory attributes - Purpose and applications of sensory evaluation in food - Quantitative overall and attribute difference tests - Affective tests (consumer tests ) - Descriptive analysis methods.
Prerequisite: FSN 202 + 106 STAT
FSN 464: Community Nutrition 3(3+0)
General principles in community nutrition – Designing , executing and evaluating community nutrition programs – Nutritional intervention – food information– Programs of group nutrition – Roles of local and international organizations in community nutrition.
Prerequisite: FSN 206
FSC 465: Applied Nutrition 3(3+0)
Study and evaluation of food habits - Nutrition education – Malnutrition diseases – In field nutritional Studies- Nutrition of athletes and vegetarians..
Prerequisite: FSN 206
FSN 472 : Nutrition in Developing Countries 2(2+0)
Identification and quantitative assessment of malnutrition in developing countries – Social, political, economic, and geographic ecology of malnutrition and its impact on health – Protein –energy malnutrition – Vitamin and mineral deficiencies – Intervention organizations, programs, and efforts.
Prerequisite: FSN 206
FSN 477: Micronutrients 2(2+0)
Vitamins and minerals : Food sources – Bioavailability – physiological functions – Diseases associated with deficiency of vitamins and minerals – toxicity.
Prerequisite: FSN 315
FSN 481: Selected Topics in Food and Nutrition 2(2+0)
Selected topics in the current knowledge of the different aspects of food and human nutrition from scientific periodicals in English language.
Prerequisite: FSN 202 + FSN 206
FSN 495: Special Studies 2(0+2)
Student select with the agreement of one of the staff member study subject in one area of food and nutrition – Student will be evaluated on the basis of his effort in executing , writing and discussion of the report.
Prerequisite: NONE